Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an 710049, PR China.
Key Laboratory of Biomedical Information Engineering of Ministry of Education, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an 710049, PR China.
Food Chem. 2011 Aug 1;127(3):1084-90. doi: 10.1016/j.foodchem.2011.01.100. Epub 2011 Jan 31.
Free radicals and other reactive oxygen species (ROS) are believed to play significant roles in ageing as well as in a number of degenerative or pathological diseases. This paper reports the preparation, characterisation and potential antioxidant activity of a type of chemically sulphated polysaccharide isolated from fresh persimmon (Diospyros kaki L.) fruit. Three sulphated derivatives with variable degrees of substitution (0.8, 1.7 and 2.5) were obtained by the chlorosulphonic acid-pyridine method. The sulphated derivatives all showed dose-dependent reducing power and free radical scavenging effect of 1,1-dipheny-l-2-picrylhydrazyl, superoxide anion and hydroxyl. Our results showed that the sulphated modification of polysaccharides significantly increased their antioxidant activities and may be an effective way to prepare these valuable derivatives.
自由基和其他活性氧（ROS）被认为在衰老以及许多退行性或病理性疾病中起重要作用。本文报道了一种从新鲜柿子（Diospyros kaki L.）果实中分离得到的化学硫酸化多糖的制备、表征和潜在抗氧化活性。采用氯磺酸-吡啶法得到了 3 种取代度不同的硫酸化衍生物（0.8、1.7 和 2.5）。硫酸化衍生物均表现出剂量依赖性的还原能力和对 1,1-二苯基-2-苦基肼、超氧阴离子和羟基自由基的清除作用。我们的结果表明，多糖的硫酸化修饰显著提高了它们的抗氧化活性，可能是制备这些有价值衍生物的有效方法。
